Kiln-to-Kraut

This basic sauerkraut recipe makes about 4 quarts.

5 pounds of finely sliced green cabbage, red cabbage, or a combination of both

2 ½ to 3 of natural sea salt 

Add other ingredients to taste… 

Mix well and press into crock making sure that the cabbage remains below the brine at all times, ferment for 2-3 weeks depending on temperature